Pages

Sunday, February 9, 2014

How to Make Raw Vanilla White Chocolates (dairy-free, vegan)

Today I have a special Valentine's treat for you—a healthy recipe for raw white chocolate! This recipe uses just a few ingredients and is dairy-free. Traditional white chocolate usually contains sugar and milk solids, along with cacao butter. My recipe uses raw honey and raw cashew butter, as well as raw cacao butter. If you can't handle the buzz dark chocolate gives you then try this recipe. It's caffeine-free but still has some of the feel-good compounds found in chocolate.

You should be able to find all of the ingredients at your local health food store or online. One lucky person can win all of the ingredients, plus two silicone candy molds, for this raw white chocolate recipe on Facebook! That's right, I am doing my very first Facebook giveaway for you! Just go to our Facebook page and look for the giveaway photo at the bottom of this post. Leave a comment under the photo there. Drawing will end Monday, February 10th 2014, at 9pm PST.

Raw Vanilla White Chocolates

You can vary this recipe by omitting the vanilla and adding 1 teaspoon peppermint extract for peppermint candies. You can also try adding either 1 teaspoon of organic lemon or orange flavoring in place of, or in addition to, the vanilla powder. You can also make a filling for the chocolates (see my almond-cacao version below). These white chocolates do best stored in the freezer or refrigerator, otherwise they begin to get soft at room temp. You can also pour the mixture into a pan lined with parchment (pictured here on my Instagram acct.).

1 cup melted raw cacao butter (about 8 ounces)

¾ cup raw cashew butter

4 to 5 tablespoons raw honey

1 teaspoon raw vanilla powderpinch sea saltOptional Filling:

2 tablespoons raw almond butter

1 tablespoon raw cacao powder

2 to 3 teaspoons raw honey

Melt the cacao butter over the lowest heat possible. Add to a blender along with the raw cashew butter, honey, vanilla powder, and salt. Blend on high until smooth. Place candy mold onto a cookie sheet (this way you can easily transfer it to the freezer). Pour liquid white chocolate into candy molds or a glass bread pan lined with parchment paper.

If you want to make white chocolate candies with a filling (as pictured above) then add the ingredients for the filling to a small bowl and stir together with a fork until combined. Roll 1/2 teaspoon-sized portions in your hands. Fill the candy molds 3/4 of the way full with the liquid white chocolate mixture. Drop in each ball of filling. Fill each candy mold the rest of the way with the white chocolate.

Freeze the candy molds or bread pan for 30 minutes. Remove from freezer and pop white chocolates out of the molds or remove the parchment and block of white chocolate, cut into squares with a sharp knife. Freeze chocolates for storage. Source: www.NourishingMeals.com

Yield: about 60 bite-sized white chocolates

Giveaway Now CLOSED.

Go to our Facebook page and find this photo. Leave a comment there for a chance to win! One winner will receive everything pictured here (except for the white chocolates in the bowl). Giveaway ends on Monday, February 10th 2014, at 9pm PST.

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!

Please ignore my previous comment! It was early here and I must have been sleeping, still. :)

I do have a question about the cacao butter. I was looking on amazon and I am mostly finding cocoa butter. The reviews were of people using it for skin care. Is that the same as the cacao butter you are using? I am thinking yes, but wouldn't want to make a mistake in ordering. Many thanks!

I love white chocolate! Do you know that a company called Medicine Flower makes cold processed, organic White Chocolate extract? It's super concentrated, so you only need a couple of drops. I make white chocolate chips using these..fantastic!

Ah, sad not to enter--I'm not on Facebook. But, I'm thrilled to see this recipe. We make raw chocolates, but my daughter loves white chocolate and has wanted to make some. Didn't know how--looks like I know what to do for Valentine's Day.

Oh my goodness. I just took these out of the freezer, popped them out of the mold and tried one. Incredible! This is the best chocolate I have ever had and I can't believe I made it. Thank you for this recipe. What a Valentine's treat! I can't wait to try the recipe in your ebook soon, too.

Thank you for sharing this recipe! Cashew butter is a great addition. I'm wondering if the cocoa butter I'm using is off. It's raw and organic, but has a pronounced flavor, hard to describe but definitely there and not exactly pleasant. Kind of lotion-y. It comes through in all of the recipes I've made with it. What should I look for in cocoa butter? Thanks!

Its suposed to smell like chocolate/cocoa and taste like nothing/oil. remember to store the cocoa butter hidden from the sun so it doesnt get ruined. def. should not taste like lotion. Make sure you buy a brand you can trust.

Oh My - How did I miss this one! These look fantastic - I can't wait to make them. I will definitely share this creation - my staff at work love to test all of your recipes through me! - You have made such a difference in so many lives with your recipes, nutrition tips and knowledge. Thank you for sharing and caring!

My cashew butter separated from the cacao butter while whizzing it up, and I ended up with a yummy but stiff caramel fudge and cacao oil in my thermomix bowl. What did I do wrong? The ingredients are too expensive to have too many failures :(

Welcome to my blog!

Hi! My name is Alissa Segersten and I've had a love of healthy food and cooking since the age of 10. I have my degree in Nutrition from Bastyr University and am the author of three {gluten-free} food and nutrition books. When I was pregnant with my first daughter in 2001, I diligently began writing down my recipes because so many people would ask for them! Some of these recipes appeared in my first book, The Whole Life Nutrition Cookbook. I now have 5 children and am passionate about educating them about our food system so they can make the most informed choices as they grow up and are exposed to a world of processed, chemical-laden foods. Join me in my mission of helping to support families with nourishing meals! Read more about me here.